Baked Teriyaki Chicken

More sharing options

Share on Twitter

4.8 of 5 (21)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 103.1

Total Fat: 2.9 g
Cholesterol: 61.1 mg
Sodium: 1,328.6 mg
Total Carbs: 6.1 g
Dietary Fiber: 0.2 g
Protein: 15.9 g

View full nutritional breakdown of Baked Teriyaki Chicken calories by ingredient

Introduction

modified from allrecipes.com, 2 WW points/serving modified from allrecipes.com, 2 WW points/serving

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 4

Ingredients

* 2 teaspoons cornstarch

* 2 teaspoons cold water

* 1/3 cup splenda

* 1/3 cup soy sauce

* 3 tablespoons cider vinegar

* 1 clove garlic, minced

* 1/4 teaspoon ground ginger

* 1/8 teaspoon ground black pepper

* 4 skinless/boneless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven, covered, for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Number of Servings: 4

Recipe submitted by SparkPeople user LEKSIPATSY.